Carnivore Diet Recipe: Tallow-Basted Reverse Sear Ribeye

If you've embraced the way of the carnivore, you already know the deal: the quality of your meat is everything. When you strip away the sauces, the sides, and the distractions, what's left in the pan is exactly what you put into it, which is why a great Carnivore Diet recipe begins with beef that's worth eating on its own.

At 44 Farms, our Black Angus cattle are raised all-natural and antibiotic-free on Texas land that's been worked by the same family since 1909. When the only ingredient is beef, that history matters. The recipe below uses our USDA Prime Boneless Ribeye, a cut that was practically made for the carnivore lifestyle. The ribeye comes from the rib section of the animal, an area of muscle that does very little work. That means more intramuscular fat, more marbling, and a depth of flavor you just can't get from leaner cuts. Combine that with a reverse sear method and a heavy baste of our All-Natural Angus Beef Tallow, and you've got a carnivore diet recipe worth cooking on repeat.

Overview

Total Time: 45 to 55 minutes
Target internal temperature: 125 to 130°F (medium-rare)
Skill Level: Easy
Servings: 1

Ingredients

• 1 (16 oz) 44 Farms USDA Prime Boneless Ribeye
• 44 Farms All-Natural Angus Beef Tallow (2 tablespoons, divided)
• Coarse kosher salt (about 1 teaspoon per side)
• Freshly cracked black pepper (optional — omit for strict carnivore)
  

Instructions

1. Salt the Steak Ahead of Time

Season both sides of the ribeye generously with kosher salt at least 45 minutes before cooking, or up to 24 hours in advance if you can refrigerate it uncovered overnight. This dry brine draws moisture to the surface, then pulls it back in, seasoning the steak from within and setting up a better crust during the sear.

2. Bring the Steak to Room Temperature

Pull the ribeye from the fridge 30 to 45 minutes before you plan to cook it. An even starting temperature means more even cooking from edge to edge.

3. Slow-Roast in the Oven

Preheat your oven to 250°F. Place the ribeye on a wire rack set inside a rimmed baking sheet. Roast until the internal temperature reaches 120°F for rare, or 125 to 128°F if you're aiming for medium-rare. This will take roughly 25 to 40 minutes, depending on your oven and the thickness of the steak. Use a reliable instant-read thermometer. Guessing doesn't work here.

4. Rest Briefly Before the Sear

Pull the steak from the oven and let it rest uncovered for 5 to 10 minutes. The surface needs to dry out slightly so you get a proper crust in the pan, not steam.

5. Sear in Beef Tallow

Heat a cast-iron skillet over the highest heat your burner will allow. Add 1 tablespoon of 44 Farms Beef Tallow and let it fully melt and begin to smoke. Lay the ribeye in the pan and sear for 60 to 90 seconds per side without moving it. You want a deep mahogany crust — not gray, not brown, not "close enough."

6. Baste With Tallow

After flipping, add the remaining tablespoon of tallow to the pan. Tilt the skillet slightly and use a spoon to continuously baste the hot tallow over the top of the steak for the last 30 to 45 seconds of cooking. The fat carries heat and flavor into every surface of the meat.

7. Rest and Serve

Transfer the steak to a cutting board and rest for 5 minutes before slicing or serving whole. Do not skip the rest. The carryover will bring the final internal temperature up a few degrees and keep the juices in the meat where they belong.